FEAST OF THE SEVEN FISHY COCKTAILS

What is the Feast of the Seven Fishy Cocktails?  

We all know that Christmas Eve is the Feast of the Seven Fishes and is very traditional in the Italian household. I'm not Italian but over the years I have become a part of the tradition of the Feast of the Seven Fishes.  So after many visits to our fish market and having an abundance of seafood in my fridge, I devised my own version of the Feast which I named the Feast of the Seven Fishy Cocktails.  And, every year, people start calling me in May for an invite.  It used to be asking for an invite to my New Year's Eve celebration, but now there's two.

Not all of these contain alcohol and are simply named because they're served in a cocktail style glass or have some type of base that sounds like a cocktail.  The only fishy cocktail made with straight vodka or gin is the Oyster Martini.  The Bloody Mary Steamed Salmon Cocktail is cooked in a Bloody Mary mixture containing alcohol which is burned off during the cooking process.   The Tahitian Blue Shrimp Cocktail, Sashimi Cocktail, and the Conch Cocktail are simply served cocktail style.  Finally, the Colossal Florida Stone Crabs are purchased ready to eat and served with a chardonnay based sauce which is also purchased.  Also purchased are the Marinated White Anchovies, which are served atop a mesculin salad that is tossed in champagne vinaigrette. 

Oyster Martini

“Shucked then stirred”

Freshly shucked oyster, topped with vodka (or gin), a splash of vermouth, lemon juice, freshly-cracked pepper and garnished with an olive

 Salmon Bloody Mary

“A Salmon Bloody Mary? Where’s the shrimp?”

Atlantic salmon simmered in tomato juice, vodka, horseradish, Worcestershire sauce, fresh lemon juice and chopped celery

Tahitian Blue Shrimp Cocktail

“Here's the shrimp, with a 'twist’--not white Gulf Shrimp--Sorry, Chef Besh"

 Jumbo Tahitian blue shrimps steamed in a spiced fish fumet, then chilled and served with traditional shrimp cocktail sauce and fresh lemons

Sashimi Cocktail

“New style sashimi in a martini glass”

Sushi-grade tuna and salmon served with a yuzu and soy vinaigrette, topped with bamboo and soy smoked sesame seeds, Paddlefish caviar, pickled ginger and wasabi, garnished with salmon skin crackle 

 

Conch Cocktail

“Conch?”

Conch ceviche style marinated in fresh lime juice and red onions served with habanero peppers

 Colossal Florida Stone Crabs with Chardonnay Dijon Sauce

“Couldn’t get to Joe’s in Miami this year”

Colossal Florida stone crabs served with a chardonnay Dijon mustard dipping sauce 

Marinated White Anchovies Served atop a Mesculin Salad tossed in a Champagne Vinaigrette

“The 7^th fish”

Smothered in a champagne vinaigrette

 OYSTER MARTINI

Oyster Martini

Now we all know that serving a raw oyster with alcohol is nothing new and it is known to everyone as an oyster shooter.  Mine, however, isn't the "typical" oyster shot.  It is served in a martini glass, so could we re-name it?

1 live oyster (shucked)
1/2 fl oz vodka or gin
Splash of vermouth (1/8 teaspoon)
Splash fresh lemon juice (1/8 teaspoon)
0.125 tsp. pepper

1 green olive

In a mini martini glass, place the freshly shucked oyster.  Top with vodka or gin and a splash of vermouth.  Add lemon juice, pepper and olive.

SALMON BLOODY MARY

Salmon Bloody Mary

With shrimp

Whenever I think about a Bloody Mary, typically for brunch, shrimps immediately come to mind as the perfect accompaniment, and many establishments include one or two in their recipe. So, as I was putting together a cocktail/tapas menu and discovered this dish, it immediately piqued my interest.  This recipe is adapted from Chef Michael Smith's book, Michael's Best of Chefs at Home.  As Chef Smith said, "One of the easiest ways to cook any type of fish is to simply simmer it in a flavorful liquid.  And if that liquid just happens to taste like a classic cocktail, all the better."

2 4 oz salmon fillets
0.125 tsp pepper
1 cup tomato juice
2 fl oz vodka
1/2 Tablespoon horseradish
1/2 Tablespoon Worcestershire sauce
Juice and zest of 1/2 lemon
1/3 tsp olive oil
1/2 cup celery, chopped
Celery stalk (for garnish), optional

Season the salmon fillets with pepper. 

Mix remaining ingredients in a shallow saucepan with tight-fitting lid.  Bring to a gentle simmer and then add salmon fillets.  Cover and poach the salmon in the liquid until cooked through, about 10 minutes.  Serve each fillet with the cooking broth ladled overtop.  Garnish with celery stalk.

 

TAHITIAN BLUE SHRIMP COCKTAIL MADE IN SPICY COURT BOUILLON

Tahitian Blue Shrimp

    

I posted my shrimp cocktail court bouillon before, but here it is again. This time we're using Tahitian Blue shrimps.  So does that mean it's different?

1 large onion, cut into thin slices

1 celery rib, cut into thin slices

1 fresh bay leaf

2 sprigs of thyme

2 sprigs of parsley

2 sprigs of fresh dill (or fennel fronds)

1/4 cup coriander seeds

1 tablespoon dill seeds

1 teaspoon crushed red pepper

1 teaspoon allspice berries

1 teaspoon celery seeds

1 teaspoon white peppercorns

1 teaspoon black peppercorns

1 lemon, halved

1/2 cup tarragon vinegar

3 quarts of water

1 pound of extra large shrimps (U12-15) in the shell

For Serving:

Shredded lettuce

Lemon wedges

Cocktail sauce, either purchased or home-made

Combine all ingredients (except shrimps) in a saucepan.  Bring to a simmer over medium heat and cook at an active simmer for 15 minutes. Turn off heat.   Let mixture infuse for about an hour.  

Return to a boil.  Add the shrimps and bring back to a full boil.  Cover, turn off heat and let shrimps sit for about 4-5 minutes.  Drain shrimps and when cool enough to handle, peel and devein them.  Trim off "excess skin" from the deveining area.  Make them clean.  When done, put shrimps in the refrigerator and chill until ready to serve.

To plate:  Fill chilled martini glasses with shredded lettuce.  Place 3-4 shrimps on the rim of the glass.  Add a lemon wedge and dollop of cocktail sauce in the middle.

 

SASHIMI COCKTAIL

Sashimi Cocktail

This is, by far, one of my favorite recipes, which I also posted before. "Say it again, Sashimi."

I've always enjoyed Nobu's "New Style Sashimi" and have been making it for at least a decade.  This is a little bit of a spin on the dish, but the underlying ingredients are there.  Sushi-grade tuna and salmon are served with a yuzu and a soy vinaigrette, lightly cooked with a combination of warm oils, then topped with soy and bamboo smoked sesame seeds, paddlefish caviar, pickled ginger and wasabi, garnished with a salmon skin crackle.  The "garnishes" are the fun part.  The salmon skin crackles are a very tasty garnish--sort of like the "olive" in a martini.

Ingredients
8 oz. Sushi-grade Salmon, skins reserved
8 oz. Sushi-grade Tuna

4 Tablespoons Soy Sauce

4 Tablespoons Yuzu Juice

2 Tablespoons Minced Garlic

14 Tablespoons Extra Virgin Olive Oil

4 Tablespoons Sesame Oil

1 Tablespoon Soy Sesame Seed (or White)

1 Tablespoon Bamboo Smoked Sesame Seed (or Black)

2 Tablespoons of Paddlefish caviar (or the real stuff)

1/4 cup of Daikon, shredded on a Japanese spiral slicer

2 Scallions cut on the diagonal

8 pieces of Pickled Ginger, for garnish

Fresh Wasabi Root, grated on a shark-skin grater (or the tube stuff) for garnish

Make the salmon skin crackles:  Cut salmon skins into 1-inch strips. Heat a sauté pan.  Add about 2 Tablespoons of the oil and fry salmon skins until very crisp. Remove from pan; place on paper towels and set aside.  When cooled down, thread onto stainless steel or bamboo mini skewers. This is the garnish.

Mix the soy and yuzu juices with garlic; set aside.

Cut the salmon and tuna into 1/2" chunks. 

Combine the olive oil and sesame oil in a nonreactive small saucepan. Set over moderately high heat and bring almost to a boil (about 200°); the surface will shimmer. Remove from the heat and set aside.

To make the martini (or plate):

Line the bottom of four chilled martini glasses with the shredded daikon. Place equal portions of salmon and tuna in each glass. Drizzle the soy/yuzu/garlic mixture on each serving.  Then, pour the warm oil mixture on each one to "lightly" sear the fish.  Sprinkle the scallions and both sesame seeds on each.  Add a dollop of caviar and about two slices of ginger, and another dollop of wasabi on each.  Garnish each with a salmon skin crackle. Serves 4

CONCH SALAD COCKTAIL

Conch Salad Cocktail

Conch in the Shell
 

My new local fish market had fresh conch and I couldn't resist.  The meat of conches is used as food, either eaten raw, or cooked.  I opted to make the conch as a ceviche, where it is marinated in lime juice and  red onions.  Later it is added to a mixture of habanero peppers and cukes.  When served in a cocktail glass, it becomes a cocktail sans alcohol.

1/4 pound of conch meat

¼ small red onion, finely chopped (about ¼ cup)
1/2 cup fresh lime juice (about 4 limes)
½ habañero pepper, stem removed, deveined and minced (about ½ teaspoon)
¼ cucumber, peeled, seeded and finely diced (about ½ cup)
3/4 teaspoon Fleur de Sel or sea salt

Place the conch meat in between two pieces of plastic wrap. Using a meat tenderizer, pound the conch meat to 1/8 inch thick. Once tenderized, cut the conch meat into ½-inch chunks. Transfer the meat to a glass or ceramic bowl and add the onion and lime juice. Make sure the conch chunks float freely in the lime juice to allow thorough and even marinating. Cover the bowl with plastic wrap and place in the refrigerator to marinate for 3-5 minutes. Strain and set aside. Discard the lime juice.

In a separate bowl, combine the minced habañero and cucumber. Carefully incorporate the conch meat and onions. Add more lime juice and season with salt. Mix well.

COLOSSAL FLORIDA STONE CRABS WITH CHARDONNAY DIJON SAUCE

MARINATED WHITE ANCHOVIES SERVED ATOP A MESCULIN SALAD TOSSED IN A CHAMPAGNE VINAIGRETTE

Also, not home-made....

ROASTED GOOSE

I think it was in 2005 that I started making a goose every year for the holidays.  Back then, it was one purchased from a local market that was located down the road from my office in northern New Jersey.

Blurry Photo Goose 2005

Every year thereafter it became an annual tradition to roast a goose. 

Ready for the Oven Circa 2007

Roasted Goose 2007

And, over the years I've purchased many from various markets in the City.  In some instances, I waited on line for more than an hour to pick it up. 

"Waiting" on line for over an hour 2011

And I am not one who likes to wait on line--let alone outside in sub-freezing temps.  But, it has become a tradition and the holidays wouldn't be the same without the annual roasted goose.

Goose From the Market

A goose has a very thick skin which conceals large amounts of fat. The fat needs to be drawn out of the bird during the cooking process. Properly cooked, the goose will not be greasy.  Roasting a goose or a duck requires some work and preparation not typical to roasting most other types of poultry such as a turkey or a chicken. 

So, my first attempt at making a goose was utilizing Chef Jacques Pepin's method of steaming the goose, then letting it sit in the fridge, uncovered, overnight.  The fatty skin on the goose becomes dry, sort of like parchment paper, and is literally covered with bumps--goose, that is.

 

The goose is then prepped and roasted in a traditional fashion-- sort of like a turkey or a duck or a chicken. Sort of.  We all know that a goose is not a turkey, just as a duck is not a chicken. 

Anyway... steaming the goose the night before is how I have been preparing it almost every year, and it has worked well every time. 

However, last year I opted to try something other than my traditional way.  I didn't steam the goose or let it sit uncovered overnight in the fridge.  Instead, I adapted a recipe for roasted goose from Chef Gordon Ramsey.  I figured that a British chef's recipe for a goose has to work.  It was a very simple method of just scoring the skin of the goose and smothering it with a mixture of spices and citrus zest and roasting it.  That method was also very good, but, as expected, different from steaming the goose first.

 

Last week, as I started thinking about this year's goose, I began to flip through one of my holiday cookbooks and discovered a recipe for goose stuffed with sauerkraut.  Sauerkraut?  I don't think I'll be trying that one.   

I'll continue with my Roasted Goose with Spices and Dried Fruit, which is always a winner--Steamed, first, of course.

STEAMING THE GOOSE

One 12-pound goose, neck and giblets reserved, visible fat removed
Salt and freshly ground pepper
5 cups warm water

Beginning at the neck end, work your fingers under the goose skin, snipping any fibers and sinews with kitchen scissors; work your fingers as far down over the thighs as possible.  Season the goose inside and out with salt and pepper.

Set the goose on a rack in a heavy roasting pan, breast side up. Add the neck, gizzard, heart and 5 cups of the water to the pan. Cover the goose with foil and seal the foil all around the edge of the pan. Bring the water to a boil. Reduce the heat to low and steam for 45 minutes.

Steaming the Goose

Remove from the heat and let cool. Transfer the rack with the goose to a rimmed baking sheet and refrigerate uncovered overnight, until the skin is very dry, like parchment. Strain the pan juices and refrigerate. The strained juices will be used for the pan sauce.

Steamed Goose

Bring the goose to room temperature before roasting.  And now, the recipes.

ROASTED GOOSE WITH SPICES AND DRIED-FRUIT



Circa 2010

 

8oz dried figs, stems discarded 8 oz dried apricots (1 1/4 cups) 8 oz pitted prunes (1 1/4 cups) 1 tablespoon whole allspice 2 tablespoons mixed peppercorns (black, white, green, and pink) 1/2 stick (1/4 cup) unsalted butter, melted 1 (12-lb) goose that has been steamed; wing tips removed 2 medium onions, quartered 1/3 cup shallots, finely chopped 2/3 cup cognac 2 cups reserved goose pan juices from steaming the goose 1 Tablespoon arrowroot (or AP flour)   Prepare dried fruit: Cover figs, apricots, and prunes with water in a 3-quart saucepan and simmer, covered, 20 minutes. Drain. Reserve 2 cups of fruit.  Thread remaining fruit onto 4 metal skewers.   Prepare goose: Preheat oven to 350 degrees   Crack allspice and peppercorns using a mortar and pestle (or spread spices on a kitchen towel and crack with bottom of a heavy skillet).  Stir cracked spices into melted butter.   Prick goose skin, especially thighs and breast, all over with a metal skewer.  Do not puncture meat.  Season goose well with salt inside and out. Fold neck skin under body.  Put onions and the reserved 2 cups of fruit in cavity and tie legs together loosely with string. Rub skin all over with spiced butter.   Pre-Oven Goose With Peppercorn Spices Roast goose: Put goose on rack in roasting pan and roast in middle of oven 30 minutes. Reduce oven temperature to 325°F and continue to roast, basting goose and skimming off and reserving excess fat, every 30 minutes.   Arrange skewers with fruit on the rack around the goose.  Continue to roast goose, basting and skimming and reserving fat in same manner, until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F and several fruits from bottom of cavity speared on thermometer register 160–165°F, about 1 hour more (juices will be slightly pink when thigh is pierced; temperature will rise to 175°F as goose stands).   Remove fruit from skewers and transfer to a bowl, or be creative and keep the fruit on two of the skewers and place skewers into goose. Transfer goose to a cutting board and let stand, loosely covered with foil, 30 minutes. Keep warm. Make pan sauce: Scrape the solidified fat off the refrigerated pan juices (the reminant juices from steaming the goose) and refrigerate for another use (roasting potatoes).   Put the rest of the pan juices into a measuring cup and set aside.   Pour off the fat in the roasting pan that was used to roast the goose.  Straddle the pan across 2 burners. Add shallots and sauté over moderately high heat, stirring, until golden, about 3 minutes. Add Cognac and deglaze pan by boiling and scraping up brown bits.  Add the reserved juices( from steaming the goose) to the pan and bring to a boil.  Pour the juices mixture into a saucepan.   Make a slurry of equal parts arrowroot and pan juice.  Add this into the saucepan and simmer, stirring, until slightly thickened, about 1 minute. Season with salt and pepper and strain through a sieve.  Keep warm.   To Serve: Discard onions from cavity of goose and add fruit from cavity to the fruit in bowl, then keep warm, covered. Carve goose, cutting breast into 1/4-inch-thick slices. Serve fruit and sauce on the side.

ROASTED GOOSE WITH SPICES AND CITRUS -- NOT STEAMED


Roasted Goose with Spices and Citrus 2011

1 12-pound goose
4 lemons
3 limes
2 tsp sea salt
1 tsp five-spice powder
1 sprig each of parsley, sage, rosemary and thyme
2 Tablespoons clover honey
2 Tablespoons Thyme leaves

Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.

Grate the zest from the lemons and limes. Mix with 2 tsp fine sea salt, the five-spice powder and pepper to taste. Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.

 

Scored Goose with Zest and Spices 2011

Stuff the zested fruit and the herb sprigs inside the bird and set aside for at least 15 minutes.

Heat oven to 350degrees.

Drizzle the goose with the honey and sprinkle with thyme leaves.  Place goose in oven.  Every 30 minutes turn goose 1/4 and baste.  Gather any goose fat and reserve for another dish--potatoes, maybe.  Total cooking time should be about 2 1/2- 3 hours.  At the end of the cooking time, leave goose to rest for about 20-30 minutes, covered loosely with foil.

ROASTED BUTTERNUT SQUASH SOUP WITH SAGE AND NUTMEG CREME FRAICHE

 

Roasted Butternut Squash Soup

This is another one of those go-to soup recipes that I love to revisit in the fall and winter months.  I've been making Tom Keller's Roasted Butternut Squash Soup since I purchased his Bouchon cookbook in 2004  http://www.amazon.com/Bouchon-Thomas-Keller/dp/1579652395/ref=sr_1_1?ie=UTF8&qid=1353249126&sr=8-1&keywords=bouchon+cookbook.   Although I've seen many bloggers include this recipe on their sites, I also wanted to add it as a follow-up to my turkey and stuffing recipes to complete the Thanksgiving menu. 

To me, the most difficult part is cutting the neck off from the bulb of the squash.  The rest is easy. 

 

And over the years, I made some slight adjustments.  For example, I sometimes use sour cream in lieu of creme fraiche.  Also, I use more sage for roasting the squash.  Finally, I don't finish the soup with brown butter or chives, but I do add the crisped sage leaves as a garnish.

Ingredients:
1 3-to-3 1/2-pound butternut squash
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
4 sprigs sage
1 cup thinly sliced leeks
1/2 cup thinly sliced carrots
1/2 cup thinly sliced shallots
1/2 cup thinly sliced onions
6 garlic cloves, smashed
2 tablespoons honey
6 cups vegetable stock, preferably home-made
Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley,
2 bay leaves and 1/2 teaspoon black peppercorns, all wrapped in a
packet made of 2 green leek leaves
1/4 cup sour cream or creme fraiche
Freshly grated nutmeg

6 sage leaves and canola oil (for garnish)

Preheat the oven to 350 degrees. Line a small baking sheet with aluminum foil. Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck sprigs of sage into each. Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).

Pre-Oven Squash With Fresh Sage

 

Roasted Butternut Squash

 

Roasted Butternut Squash

Meanwhile, using a vegetable peeler, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (there should be about 4 cups).

 

Prep for the "Un Roasted" Squash

Put the remaining canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots and onions and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, dash of salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.

  

Squash Simmering

Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni. Transfer the soup to a blender, in batches, and puree.

 

Puree Soup

 Strain the soup through a fine sieve into a bowl.

 

Pureed Soup

Place the creme fraiche in a small chilled bowl and stir in nutmeg to taste. Whisk until the creme fraiche holds a shape. Cover and refrigerate.

Heat 1/8 inch of canola oil in a small skillet.  When oil is very hot, add the sage leaves and cook turning the leaves to crisp them on both sides.  Drain the sage on paper towels.

Ladle the soup into serving bowls. Top each with a dollop of the nutmeg sour cream/creme fraiche and sage leaves. Serves 4.

TRADITIONAL AND NON-TRADITIONAL THANKSGIVING TURKEY

When I saw the Voltaggio Brothers' Thanksgiving episode last year where Chef Bryan made a traditional turkey that was coated in home-made herbed mayonnaise and Chef Michael made turkey parts with black pepper and crispy maple flakes in the sous vide immersion circulator, I was taken aback. My thoughts were mayonnaise as a coating for the turkey? Turkey parts cooked sous vide?  Both recipes piqued my interest, so I was game (no pun intended) and opted to give both a try.  So when I picked up the turkey from my butcher, I also purchased turkey drumsticks to cook a la sous vide.

First, each chef made a unique brine. And each one was unique.  I've brined many turkeys over the years, and it was typically done with salt, brown sugar and oranges.  Not these.  Bryan's brine was a process of cooking more ingredients than the entire turkey dinner and Michael's was another procedure where the brine was injected into the the turkey parts. 

For Bryan's traditional whole bird recipe, he made mayonnaise from scratch. I didn't.  I tried making my own mayonnaise but was unsuccessful (need more practice), so I used my number-one favorite prepared mayonnaise, Kewpie.  I know it's Japanese, but it is a good product and the only prepared mayonnaise that I use.  I added the fresh herbs to it and was ready to roast.  

And since I have a Sous Vide immersion circulator and a vacuum sealer, all I needed to complete Michael's recipe was a turkey brine injector and the maple flakes.  Although Michael butchered the turkey and made all of the parts separately, I only made the drumsticks. Shame on me.

The end result was good for both recipes. It was challenging, fun, and great-tasting turkey done two different ways.

Traditional Roasted Turkey

Recipe adapted from Bryan Voltaggio
Yield:  6-8 servings

For the Brine:
2 tablespoons canola oil
6 ounces chicken wings, halved at the joint
1 turkey neck
1/4 cup carrots, diced
1/4 cup celery, diced
1/4 cup onions, diced
1/2 cup red wine
1 tablespoon soy sauce (preferably Tamari)
3 allspice berries
3 cloves garlic, smashed
2 whole cinnamon sticks
2 sprigs fresh marjoram
2 sprigs fresh thyme

For the Turkey:

One 10-12 pound fresh turkey
1teaspoons sea salt
1/2 teaspoon freshly ground black pepper
5 sprigs fresh marjoram
3 sprigs fresh sage
2 sprigs fresh rosemary
2 green apples, sliced
1 Spanish onion, julienned (about 1 cup)
4 cloves garlic, smashed (about 1 1/2 Tablespoons)
1 cup Herb Mayonnaise (prepared mayonnaise with 1 tablespoon of chopped fresh marjoram, sage, thyme, 2 oz freshly squeezed orange juice and a dash of Kosher salt and freshly ground black pepper)

Brine: In a large Dutch oven or stock pot, heat the oil over medium-high heat. Add the chicken wings and neck of the turkey and cook, stirring occasionally, until dark brown and roasted, about 10 minutes.

Browning Wings and Neck

Add the carrots, celery and onions and continue cooking until golden, another 5 to 7 minutes. Add the wine and scrape the bottom of the pot with a wooden spoon to release all bits.  Add 1 quart cold water, the soy sauce, allspice berries, garlic, cinnamon, marjoram and thyme. Bring to a boil. Once the liquid has boiled for 5 minutes, stir well and let cool.   Once cooled, strain out the solids and reserve.

Turkey:  Put the brine and the turkey into a brining bag and seal.

Turkey in Brining Bag

Allow the turkey to brine for 12 hours in the refrigerator before cooking. Rinse the turkey to remove the excess brine and pat dry with towels. Reserve about 1/2 cup of the brine for basting. Let the turkey stand uncovered at room temperature for 1 to 1 1/2 hours.

Position a rack in lower third of the oven and preheat to 425 degrees

Place the reserved brine solids on the bottom of a roasting pan. Then fit the roasting rack over the solids. Sprinkle the turkey cavity with the salt and pepper. Place the marjoram, sage, rosemary, apples, onions and garlic inside the cavity. Truss the turkey with kitchen twine. Coat the turkey evenly with the Herb Mayonnaise.

 

Turkey Coated in Herb Mayonnaise

Place the turkey, breast-side up, on the rack in the roasting pan and roast for 30 minutes. Reduce the heat to 325 degrees F and roast for about 1 1/2 hours more.  Baste every 15 minutes with the drippings and leftover brine Continue roasting until an instant-read thermometer inserted into the thigh registers 165 degrees F. Total roasting time should be 3 to 3 1/2 hours.

Remove the turkey from the oven and allow it to rest about 15 minutes. Cut and discard the kitchen twine and carve. Serve with gravy.

 

Roasted Turkey

Turkey Drumsticks with Black Pepper and Maple Flakes

Recipe adapted from Michael Voltaggio
Yield:  4 drumsticks

For the Brine:

4 cups apple cider
1/4 cup kosher salt
1/4 cup maple syrup
1/4 cups black peppercorns
2 bunches thyme

For the Turkey:

4 turkey drumsticks
1 Tablespoon freshly ground black pepper
2 Tablespoons maple flakes
Canola oil

Brine: In a large stockpot over high heat, combine, the apple cider, 4 cups water, kosher salt, maple syrup and black peppercorns. Bring to a boil and then reduce the heat and simmer for 5 minutes. Turn off the heat, add all but 2 sprigs of the thyme, and let the mixture cool. Refrigerate the brine until thoroughly chilled.

Turkey: When the brine has chilled, fill a turkey brine injector with liquid. Insert the injector into the turkey drumsticks, filling each with brine.

Transfer the turkey pieces to a vacuum seal bag and seal according to manufacturer's instructions. Refrigerate for 24 hours.

 



Prepare a sous vide immersion circulator for use according to the manufacturer's instructions. Preheat the water to 150 degrees F.

Add the pepper and maple flakes to a coffee or spice grinder. Pulse until ground and completely mixed together. Pour the mixture into a large bowl. Place the drumsticks into the mixture and toss to coat. Place each drumstick into a separate vacuum-sealable bag. Using a vacuum sealer, vacuum and seal the bags as instructed above. Place the bags into the circulating water and cook for 2 hours. Remove from the water.

Just before serving, preheat oil in a deep fryer or large, heavy-bottomed pot to 375 degrees F. Remove the turkey pieces from the bags and pat dry. Fry drumsticks until golden and crispy, about 5 minutes per piece. Transfer to a carving board.